Anyone who looks at this blog for more than a second understands my love of skirt steak, so this recipe will come as no surprise.
Yield: Serves 1-4, depending on whether it's an appetizer or a meal
1 1/2 -2 lbs skirt steak, trimmed
1/4 cup olive oil
1/4 cup lime juice
6 cloves garlic, finely chopped
2 tbsp adobo seasoning
1 tbsp ground cumin
1 tbsp ground coriander
1/4 cup chopped cilantro
1 avocado, sliced, for garnish (optional)
Additional cilantro leaves, for garnish (optional)
Salt and pepper, to taste
Cilantro Lime Sour Cream:
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
Juice and zest from 1 lime
Salt to taste
The sour cream is a breeze to make, simply combine all the ingredients and serve on the sammie or on the side. It's also good on tacos!
Whisk spices, garlic, oil and lime juice together. Pour over steak, reserving about 1/4 cup of the liquid, and marinate for about 30 minutes, or up to overnight.
When ready to prepare, preheat grill to medium high. Bring steak to room temperature. Pat with paper towels to remove excess liquid. Grill steak, turning once, about 2-3 minutes per side for medium rare. Skirt steak cooks super fast, so be careful not to overcook! Once cooked, remove from grill and allow to rest for about 10 minutes before slicing.
Time to make your sammie! Split the baguette in half lengthwise and lightly toast (on the grill if possible for that smoky flavor!). Layer the steak and avocado slices on the bread and add the cilantro sour cream, if desired. Top
with a drizzle of the reserved sauce, sprinkling of cilantro, and the baguette top.
Slice into individual sandwiches. Enjoy!
This recipe is one of three I made for a Triple Sub Party, check out the link for the other recipes!